newbie

This topic has 4 replies, 3 voices, and was last updated 13 years, 1 month ago by Anonymous.

Viewing 5 posts - 1 through 5 (of 5 total)

Author

Posts
July 14, 2011 at 4:15 pm #1271

rocco cortez
Member

i just discovered “drybags” and to say that i am excited is an understatement:) I have a simple question that I cant seem to find an answer for. Is it ok to use a frozen slab of meat with drybags or the results will be less than optimal. We usually get our slabs deep frozen as it is shipped to us and i got the impression that frozen meat placed inside the “drybag” will not work as well.

thanks!

delicioso

July 14, 2011 at 4:30 pm #4882

Ron Pratt
Member

Welcome aboard, Rocco!

Granted most people age meat that has been sealed in cryovac and is actually being wet aged in that environment. What some don’t stop and realize is many time those have been frozen and then put out on display and allowed to thaw. I have encountered many such frozen and thawing sub-primals at SAMS when I go “diving” for the telltale signs of marbled ends.

Same difference applies to your frozen meat so you’ll be fine. Please keep us posted of your results! We are all still learning here and sharing!

Ron

July 14, 2011 at 9:07 pm #4883

Ron Pratt
Member

Perhaps I should have clarified one more thing. IMO you should carefully thaw that sub-primal in the refrigerator before inserting it in a Drybag. In other words I would not seal it in a Drybag in a frozen state.

July 15, 2011 at 11:38 am #4884

rocco cortez
Member

thank you so much!

November 17, 2011 at 7:33 am #5083

Anonymous
Guest

Frozen meat does not age. The frozen state does not allow aging to occur.
Author

Posts

Viewing 5 posts - 1 through 5 (of 5 total)

The forum ‘Dry Aging Steak with UMAi Dry®’ is closed to new topics and replies.

newbie

Want to become a distributor?

Privacy Preferences